Effect of Inlet-Air Temperature on Physico-Chemical and Sensory Properties of Spray-Dried Soy Milk

Samples of spray-dried soy milk powder were produced at various spray-dryer inletair temperatures and characterized. Preliminary investigation carried out on this study showed that samples produced at air inlet temperatures below 200oC exhibited wet and agglomerated particles. The recovered powdered...

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Veröffentlicht in:	African journal of food, agriculture, nutrition, and development : AJFAND agriculture, nutrition, and development : AJFAND, 2014-01, Vol.14 (6), p.2239-2253
Hauptverfasser:	Ishiwu, C N, Obiegbuna, J E, Iwouno, J O
Format:	Artikel
Sprache:	eng
Schlagworte:	Food preparation Milk Phytochemicals Research methodology Science and Technology Soybeans Statistical analysis Studies Temperature Water
Online-Zugang:	Volltext
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Zusammenfassung:	Samples of spray-dried soy milk powder were produced at various spray-dryer inletair temperatures and characterized. Preliminary investigation carried out on this study showed that samples produced at air inlet temperatures below 200oC exhibited wet and agglomerated particles. The recovered powdered samples were analyzed for proximate composition, pH, available lysine, total solids, pack bulk density, viscosity, solubility and wettability at different reconstituting water temperatures, and sensory properties.
ISSN:	1684-5358 1684-5374